Parsnips with five spice and honey

Parsnips with five spice and honey

Vegetables never need to be dull and here is the proof. The perfect accompaniment to roasted meat or fish, or alongside a vegetarian main course, chinese five spices adds a perfect touch to root vegetables.

Serves6 Origin Fusion
Preparation 5mins Heat rating (Mild)
Cooking 35mins Ease (Very easy)
Vegetarian Yes


tsp Chinese five spice
750g parsnips
a good pinch five spice powder
2-4tbsps vegetable stock
1 tbsp honey
salt and pepper to taste


Peel the parsnips and cut into halves or quarters, depending on their size (cut out the cores if woody). Put a little oil and a knob of butter in a large frying pan and, when it starts to sizzle add the parsnips, add the five spice and a little vegetable stock.
Cook, turning regularly, until the parsnips are cooked through and browned on the outside, then add the honey and toss together to give a caramelised coating. Season well.

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